Extension and prediction of shelf life of dudh churpi

Citation
Sa. Hossain et al., Extension and prediction of shelf life of dudh churpi, J FD SCI M, 38(2), 2001, pp. 124-128
Citations number
23
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
2
Year of publication
2001
Pages
124 - 128
Database
ISI
SICI code
0022-1155(200103/04)38:2<124:EAPOSL>2.0.ZU;2-B
Abstract
The effects of storage of dudh churpi, incorporated with or without potassi um sorbate (0.1%, w/w) packed in screw capped glass bottles, high density p olyethylene screw capped bottles, thermally sealed low density polyethylene pouches or left unpacked under ambient environments (6-32 degreesC, 44-88% relative humidity) over a period of six months on moisture, titratable aci dity, free fatty acids, tyrosine, hydroxymethylfurfural, reflectance and se nsory attributes were studied. The physico-chemical and sensory qualities o f unpacked samples deteriorated at a faster rate as compared to packed ones . Among the packages, glass bottle provided maximum protection against dete rioration. The physico-chemical parameters fitted well to the second degree equation (y=A+Bt+Ct(2)) with correlation coefficients >0.94. Using regress ion equation based on mean overall sensory acceptability scores and storage period, it was possible to predict the shelf life of dudh churpi. The pred icted shelf life periods of sorbate added dudh churpi samples, stored in gl ass bottles, plastic bottles;and polyethylene pouches were 871, 577 and 444 days, respectively.